Creamy Roasted Cauliflower Soup (Dairy-Free)


Creamy Roasted Cauliflower Soup

Serves 4-6


  • 2 medium sized heads of cauliflower, cut into florets (buy a couple pre-chopped bags to make this super easy!)

  • 1 small white onion, diced

  • 3-4 cloves of garlic, minced

  • 48 ounces of low sodium chicken broth (use veg broth for a vegan friendly version)

  • 3 tablespoons of nutritional yeast

  • Juice of 1/2 a large lemon

  • Salt, pepper & cayenne pepper to taste

  • Green onion for topping


  1. Preheat oven to 425 degrees.

  2. Spread cauliflower out over a parchment paper lined baking sheet and toss with a tbsp of olive oil + a sprinkle of salt.

  3. Roast for about 25-30 mins or until tender.

  4. Heat 1-2 tbsp ghee (oil or butter work too) in a large pot over medium heat. Add onion and garlic and sauté for about 5 minutes, stirring regularly.

  5. Add the roasted cauliflower + broth and bring to a boil. Turn off the heat and let the mixture cool for a couple minutes.

  6. Add lemon, salt, pepper, cayenne pepper & nutritional yeast.

  7. Purée with an immersion blender or very carefully with a blender. Add more broth as needed to reach desired consistency. Top with green onion and enjoy!

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